Chocolate Covered Caramels #SundaySupper

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I’ve been away from #SundaySupper for a while. Not by choice, well I suppose it was by choice but not because I wanted to be away. I mean I’ve been busy but I’ve kind of been absent because I don’t remember our “recipe deadline” until after it’s over. Opps. Bad me! I am setting myself a reminder! I don’t want to miss out anymore, I love #SundaySupper and my blog always feels sad when I miss weeks and weeks of #SundaySupper.

But what a wonderful week to come back! This week it’s all about music! Susan from Girl in the Little Red Kitchen is hosting #SundaySupper this week and we’re sharing recipes that are inspired by music.

Ok, two of my favorite things in the entire world, music and food. My world revolves around the two. I always have to have music (it is driving me INSANE that my car radio is dead right now, as in I have resorted to listening to music on my phone while I drive because I HAVE TO HAVE MUSIC. I listen to music when I work, when I drive, when I clean, when I cook, when I edit photos, when I write blog posts (listening to Pirate Flag by Kenny Chesney at this very moment, thank you) when I walk, when I pathetically try to jog, when I swim….there just has to be music. It feeds the soul.

Then there is food. It feeds the body. I think about food all of the time. How to make this, how to make that. How to make this less fatty, how to make that healthier. Can I make a homemade version of this, how was that made. How to make this faster, how to make that better. What can I make for the blog, what can I make for dinner, what can I make for this party, what can I make for this birthday party. Literally it’s always on my mind.

So when I was looking over the theme for this weeks #SundaySupper, guess what was playing…. Music. haha At Last by Etta James to be exact. (it’s on my “Love It” playlist in Spotify too) The second I read the theme, I went to the song I was listing too, sat there a moment and picked the first thing that came to mind.

In this case, Caramels. Why? That’s a weird food to associate with “At Last”. Well not really. Have you ever listed to “At Last”? I hadn’t really listened to it, took it in really until after I was married. I knew the song, I knew the words, but I didn’t feel the song until I got married. So of course when I think of it, I think of love, I think of romance and when I have to add it to food I think of what I consider one of those (one of my) favorite romantic foods. Caramels, Chocolate Caramels to be exact.

These Chocolate Covered Caramels are incredibly easy to make. I suppose maybe I should have called them Caramel Filled Chocolates, but too late now. It’s a milk chocolate shell, filled with ooey gooey homemade caramel. I sprinkled a little bit of coarse sea salt on the tops because eating them, but that’s 100% optional. They’re just as wonderful without it.

I didn’t keep them in the fridge long, so my caramel was still a bit creamy on this batch, but I’m perfectly fine with it that way (doesn’t break your teeth haha). But if you want a thicker caramel, just refrigerate them for a while. 🙂

In a small sauce pan, combine the sugar and water. Swirl the pan around to mix everything together and then place on the stove top. Heat over medium to low heat, you’ll want this to bubble and boil. (haha sounds like a witch’s brew)

This mixture will cook until it turns a light brown/amber color. *For mine that normally takes about 20 minutes* But don’t set a timer and walk away because it might burn.

Once the mixture is an amber color, remove from heat and carefully pour in the heavy cream. Stir until all of the sugar is dissolved. Let the caramel completely cool.

While the caramel is cooking, start making the chocolate shells.

In a large bowl, melt the chocolate according to the package directions. (I melt by by heating it in burst of 30 seconds in the microwave, stirring after each 30 seconds until melted.

Using a new paint brush or the back of a measuring spoon, place a little bit of the chocolate into each mold cavity. Brush the chocolate onto the bottom and walls of the mold. Once there is a nice layer of chocolate, stick this into the fridge and let sit until the caramel is ready. (This creates the top and sides for your chocolate.)

Remove the chocolate mold from the fridge. Once the caramel is cooled, pour it into a ziplock bag. Cut the tip from the bag and fill the chocolate molds with the caramel. Seal the candies by pouring more melted chocolate over the caramel and smoothing it out to be level with the mold. Place back into the fridge and let set for 20 minutes.

Remove from fridge, pop out of mold, top with sea salt and enjoy.

Yields: 6-8 Chocolate Covered Caramels depending on the size of the molds.

Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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